Butterfly open the barramundi so the fish is maximum 1” thick.
Evenly spread the olive tapenade (puree) over the fish and place onto a non-stick sheet pan. Bake in a 400 degree oven for 16-18 minutes.
Slice the pre-cooked polenta log into 1” thick slices and place on a lightly oiled baking sheet. Bake for 10-12 minutes until golden brown around the edges.
Tomato Garlic Broth: combine the last two ingredient in a sauce pan and simmer for 10 minutes over a medium flame – strain with a fine mesh strainer and reserve. Place the baked polenta on the plate, the fish over the top and drizzle the broth around the polenta.